I don’t think I have posted this recipe yet, have I?
It was a lovely spring day in Southern California and we were at the “happiest place on earth”.
We were having a cozy meal at the Blue Bayou restaurant, the one where you can watch the gondolas, okay, boats, glide by on their way through the Pirates of the Caribbean ride. From your candlelit table you can hear the “frogs and crickets” in the perpetual night of the Bayou swamp.
And the occasional screaming as the boat’s head down the falls where “Dead men tell no tales”.
I wish I could tell you what I ordered to eat that day. I only remember the one thing.
I ate mine, moaning with each bite. Heavenly. Then I glanced around, distracted hubby and ate his.
Then I start looking around at the tables near me. Are they busy watching the boats go by?
I could have gotten myself thrown out of the happiest place on earth if I wasn’t careful. Instead dear hubby asked if we could have the recipe for the potatoes. I thought “no way, they won’t part with that”. But the cook came out and introduced himself, then said he would gladly email me the recipe.
And he did!
And now I share with you.
Au Gratin Potatoes Disneyland ResortÂ®
Chef Moises Carranza
1 ea Brown Onion Julienne
1 T Butter
3 lbs Peeled and Thin Sliced Potatoes
2 Cups Heavy Cream
1 T Salt
1/8 T Fresh Ground White Pepper
¼ T Fresh Thyme Leaves
2 T Garlic Finely Chopped
1/8 cup Jalapeno Pepper (canned)
1/8 tsp Chicken Base (chicken bouillon cubes)
1/2 cup Grated Parmesan Cheese
Preheat oven to 350 F
Saute onions with butter until caramelized. Mix sliced potatoes, and caramelized onions and put in a buttered baking dish. Mix cream, garlic, salt, white pepper, jalapenos, chicken base and thyme leaves and blend until smooth. Pour blended mixture over potatoes and onions, mix and cover. Bake for 2 hours or until potatoes are tender. Remove potatoes from oven and sprinkle with parmesan cheese.
Then invite over Mickey and Minnie and maybe Goofy to share with you. Since this is supposed to be the deep, deep, ever so deep south, maybe serve with crawdads or hushpuppies.
Oh and thank you Moises!